Chayoti Squash and Kholrabi with Shrimp

A weekend trying several new vegetables - Kholrabi and Chayote Squash

In this recipe that I developed with these vegetables, Bengal meets Punjab in a subtle, spicy-sweet vegetable dish seasoned with shrimp. In coastal India and Asia, fish and seasoning with tiny shrimp, dried shrimp and shrimp paste takes the place of seasoning with chicken broth in American Cuisine.

Ganthgobi, Chayoti lau ar Chingri - Chaoyoti Squash, Kholrabi with Shrimp.

Ingredients

1 Kholrabi with leaves
1 medium sized Chayoti squash
2 tbsp mustard oil
1 tsp bengali 5-spice (panch phoron)
1 small onion finely chopped
1 tbsp grated ginger and garlic
1/2 tsp turmeric
2 green chillies
1 tomato
1 tsp salt
1 tbsp commericial mustard
2 tbsp grated coconut
1/2 cup large shelled shrimp
1/2 tsp ghee
2 cardamoms
2 cloves
1 small piece cinnamon

Method of Preparation

1. Remove the leaves from the kholrabi and chop finely.
2. Grate the kholrabi and the squash.
3. Heat the oil in a pan and add the 5-spice mix, when this begins to crackle add the onion, garlic and ginger.
4. Saute for 5 min and add the vegetables and leaves with theturmeric and slit chilies.
5. Cook on high for 5 minutes stirring well and then add in the salt and tomato with the mustard and cocconut and cook till the mixture is fairly dry.
6. Mix in the shrimp, cover and cook for 7 min on low heat.
7. Check the seasonings.
8. Heat the ghee and add the whole spices and cook for 2 min. Pour over the vegetable shrimp mixture and serve.